Ingredients:
5 ounces dried shiitake mushrooms
3/4 cup hot water
4 1/2 tablespoons vegetable oil, divided
3/4 cup chopped cremini mushrooms
1/4 cup chopped shallots
2 cloves garlic, chopped
1/2 cup red wine
1 1/2 cups beef stock
3 tablespoons yellow mustard seeds
1 tablespoon Chinese five spice powder
salt and pepper
4 (8 ounce) filet mignon
3 tablespoons butter
Directions:
preheat oven to 400 put shiitakes and hot water in a small bowl, soak for 20 minutes.
remove shiitakes, reserve water.
stem and slice.
in a skillet heat 2 tbsp oil.
add crimini, garlic, shallots, shiitake, saute 5 minutes.
add wine and 1/2 c mushroom soaking liquid.
simmer until reduced to 1/2 cup, about 5 minutes add beef stock, reduce to 1 1/2 c, 6 minutes.
set aside.
in a small pan toast mustard seeds until they begin to pop.
cool slightly and grind.
mix with 5 spice powder, salt and pepper to taste.
sprinkle over filets.
heat remaining oil in a skillet, add filets and cook for 2-3 minutes per side.
transfer to a baking dish and place in oven until done, 5 minutes for medium rare.
meanwhile add the sauce to the filet skillet,bring to a simmer and whisk in butter 1 tbsp at a time.
season with salt and pepper, serve sauce over filet mignon.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.